FROM FARM TO PLATE


BAKED BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

This dish is great for showcasing meatier large B.C. oysters which lend themselves well to baking or grilling. The silky buttery béarnaise sauce ramps up their creaminess and bakes up beautify golden.

INGREDIENTS
4 large size B.C. oysters
1 cup (2 sticks) unsalted butter
1 small shallot, finely chopped
½ cup white wine
4 TBSP white wine vinegar
4 egg yolks
2 TBSP tarragon, finely chopped
½ TBSP sea salt
¼ TBSP freshly ground black pepper

FROM FARM TO PLATE


BAKED BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

This dish is great for showcasing meatier large B.C. oysters which lend themselves well to baking or grilling. The silky buttery béarnaise sauce ramps up their creaminess and bakes up beautify golden.

INGREDIENTS
4 large size B.C. oysters
1 cup (2 sticks) unsalted butter
1 small shallot, finely chopped
½ cup white wine
4 TBSP white wine vinegar
4 egg yolks
2 TBSP tarragon, finely chopped
½ TBSP sea salt
¼ TBSP freshly ground black pepper

INSTRUCTIONS
1. Make the Bearnaise sauce: Melt the butter in a small saucepan over medium heat. Allow to simmer, spooning off the white froth as it rises to the surface, until there’s no more froth and the milk solids accumulate on the bottom sides of the pan. Remove the pan from the heat and let the solids settle for a few minutes. Strain the clarified butter through a fine-mesh sieve and set aside.
2. Wipe out the saucepan and add the shallots, wine and white wine vinegar and bring to a boil over medium heat. Reduce to medium heat and simmer until liquid has reduced to 2 TBSP. Remove pan from heat and allow to cool.
3. Fill a saucepan with a couple inches of water and bring to simmer over medium-high heat, then reduce to low. Set a stainless-steel bowl over the simmering water and add the egg yolks. Whisk the yolks until doubled in volume, about 3 minutes.
4. Whisk in clarified butter at a steady pace until all the butter has been incorporated and the sauce has emulsified.

5. Remove the bowl from the heat and whisk in the reserved shallot reduction. Add salt, pepper and tarragon, taste and adjust as needed. Sauce should have a smooth silk texture.
6. Preheat oven to 375 F.
7. Shuck oysters, discard top shell, drain oyster liquid from oyster meat.
8. Spoon sauce on to the oysters, completely covering the meat of the oyster. Bake oysters at 375 F for about 10 minutes, or until the sauce is golden brown.
9. Serve immediately.

INSTRUCTIONS
1. Make the Bearnaise sauce: Melt the butter in a small saucepan over medium heat. Allow to simmer, spooning off the white froth as it rises to the surface, until there’s no more froth and the milk solids accumulate on the bottom sides of the pan. Remove the pan from the heat and let the solids settle for a few minutes. Strain the clarified butter through a fine-mesh sieve and set aside.
2. Wipe out the saucepan and add the shallots, wine and white wine vinegar and bring to a boil over medium heat. Reduce to medium heat and simmer until liquid has reduced to 2 TBSP. Remove pan from heat and allow to cool.
3. Fill a saucepan with a couple inches of water and bring to simmer over medium-high heat, then reduce to low. Set a stainless-steel bowl over the simmering water and add the egg yolks. Whisk the yolks until doubled in volume, about 3 minutes.
4. Whisk in clarified butter at a steady pace until all the butter has been incorporated and the sauce has emulsified.

5. Remove the bowl from the heat and whisk in the reserved shallot reduction. Add salt, pepper and tarragon, taste and adjust as needed. Sauce should have a smooth silk texture.
6. Preheat oven to 375 F.
7. Shuck oysters, discard top shell, drain oyster liquid from oyster meat.
8. Spoon sauce on to the oysters, completely covering the meat of the oyster. Bake oysters at 375 F for about 10 minutes, or until the sauce is golden brown.
9. Serve immediately.